Creamy Garlic Shells with Salmon (Frugal Food Thursday)

When I was in college, I often skipped the dining hall and made myself dinner in my electric hot pot.  I sometimes made macaroni and cheese, but I often made a dish I came to call "Tuna Noodle Stuff."

Recipe: one can of tuna, one packet of Knorr Italian Sides Creamy Garlic Shells.  (I think they were called Lipton Sides back then.)  Make the garlic shells according to package directions, then add one can of tuna, drained.  Mix.  Eat straight from the hot pot (one less dish to wash!).

Recently, I came across a sale on those same Creamy Garlic Shells, and with coupons the package was almost free!  So I decided to make a more grown-up version of my Tuna Noodle Stuff.  Definitely a little healthier with the addition of vegetables, but just as fun as I remembered.

Here's the recipe:

CREAMY GARLIC SHELLS WITH SALMON

2 4-oz salmon fillets
2 tbsp 7-Spice Seasoning
1-2/3 cup water
1/2 cup milk
2 tbsp butter
1 package Knorr Sides Creamy Garlic Shells
2 tbsp olive oil
1 onion, chopped
1/2 red pepper, chopped
1/2 yellow pepper, chopped
2 garlic cloves, finely chopped

Cover the salmon fillets with the seasoning mix.  Bake salmon fillets at 450 degrees for 12-15 minutes.

Meanwhile, boil the water, milk, and butter in a saucepan.  Add the contents of the Creamy Garlic Shells packet.  Cook on medium-high, stirring, for 11 minutes.  Remove from heat and allow to cool for 2 minutes.

In a large saucepan, heat the olive oil over medium heat.  Add the onions and cook, stirring, for 2-3 minutes until translucent.  Add the peppers and cook for another 2-3 minutes.  Add the garlic and cook for 1 more minute, being careful not to let the garlic burn.

Add the cooked garlic shells to the sauteed vegetables.  Flake the salmon into small pieces and add to the shells and vegetables.  Mix until the garlic sauce covers the salmon and vegetables.

Serve, preferably not directly from the pot.

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